Main Meals

Chickpea tempeh skewers

By
12 November 2005
2
Easy
5 minutes
10 minutes

For tempeh with a deep, nutty flavour, go for one made with fermented chickpeas. Glaze it with spicy chipotle sauce and cook over the coals or on a grill for added smokiness. Serve with charred pineapple for a hint of sweetness.

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Ingredients

Method
  • 220 g pack Woolworths PlantLove™ chickpea tempeh, cubed 
  • 1 red onion, cut into petals 
  • ½ cup Woolworths chipotle sauce 
  • 1 pineapple, peeled and cubed 
  • 300 g pack Woolworths cauliflower rice, prepared according to package instructions 

Method

Ingredients

1. Heat a grill, griddle pan or braai until hot.

2. Thread the tempeh onto bamboo skewers, alternating with the red onion, then brush with the chipotle sauce. Grill on all sides until caramelised.

3. Grill the pineapple all over until caramelised.

4. Serve the tempeh skewers with the cauliflower rice and charred pineapple.

Photography and Videography: Sadiqah Assur-Ismail
Production: Marcelle van Rooyen
Food assistant: Bianca Jones

more plant-based recipes

The Woolworths PlantLove™ range offers a variety of tempeh options. From chickpea to soybean, there are versatile plant-based alternatives that are easy to cook, packed with flavour, and perfect for anyone looking to explore more plant-based meals.


shop at Woolworths
Marcelle van Rooeyn

Recipe by: Marcelle van Rooeyn

Marcelle van Rooyen is a Stellenbosch-born, Cape Town-based food stylist and producer with a background in classical cheffing from Silwood. She’s worked on everything from cookbooks and commercials to TV shows like The Taste Master SA and Ultimate Braai Master. Her style is all about thoughtful detail, beautiful food, and big flavour. With local roots and global experience, she brings creativity and calm to every shoot.

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